Galet boisé

1. History

Le Galet Boisé is produced by Ferme du Vinage in Roncq, northern France. The cheesemaking tradition began in 1977 with Thérèse-Marie Couvreur, who started farm cheeses, followed by the famous Carré du Vinage in 1985. Since 2019, her daughter Géraldine Capelle continues this family legacy with a herd of 65 dairy cows.

2. Physical characteristics

This cheese has the shape of a flat cylinder weighing about 400 grams. Its thin rind is brown, reminiscent of dried walnut husk, with a light white-gray down. The paste is dense, supple, and cream-colored, aged for 4 to 5 weeks.

3. Taste profile

On the nose, it releases a subtle walnut aroma. In the mouth, it delivers a fine yet powerful taste, balanced between creaminess and delicate walnut notes. The walnut liqueur used for rubbing enhances the cheese without overpowering it.

4. Production zone and period

Produced exclusively at Ferme du Vinage in Roncq, Nord department (59), Hauts-de-France region. It is a farm cheese made with the farm's own cow milk. Production is ongoing, aligned with the cows' lactation cycle.

5. Certification

Le Galet Boisé is a farm cheese made on-site with whole cow's milk, thermized or raw per sources. It holds no protected designations like AOC, AOP, or IGP. Its quality stems from the farm's artisanal expertise.